- Basic - Cardboard used to line food-contact shelves. / in kitchen **Repeat Violation**
- Basic - Cardboard used to line nonfood-contact shelves. / in kitchen **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / purse, hat and in-use apron on hung next to microwave oven, food storage bag in back kitchen
- Basic - Employee with no hair restraint while engaging in food preparation. / female server with long hair hanging over her face
- Basic - Food debris and residue accumulated on kitchen floor. **Repeat Violation**
- Basic - Food stored on floor. / white 5 gallon buckets
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Reach-in cooler gasket torn/in disrepair. / at cook line
- Basic - Reuse of single-service articles. / Reused of Sriracha bottle, in front line reach in cooler
- Basic - Soiled reach-in cooler gaskets. / in back kitchen and sushi kitchen
- Basic - Wall soiled with accumulated food debris. / in back kitchen and sushi kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / tested 0 ppm chlorine
- High Priority - Operator unable to provide invoice to verify the source of the food. /. Current invoice for salmon, yellow tail not available, mgr stated that he took the invoices home.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment./ on shelf under front line counter
- High Priority - Raw animal food stored over ready-to-eat food. / raw shell eggs on top of ready to eat sliced onion, at cook line reach in cooler
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. /. Bottle of hand sanitizer on shelf with clean tea pots, at front line
- Intermediate - Handwash sink not accessible for employee use at all times. / hand wash sink at sushi bar blocked by rice warmer and counter top
- Intermediate - Hot water not provided/shut off at employee handwash sink. / in men's and women's restrooms
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / through out kitchen and sushi kitchen **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. /. For sushi rice
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. /. Time/temperature control for safety food / soup stock, pork in reach in cooler
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07/28/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice container observed plastic container inside **Corrected On-Site**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door by exit sign **Repeat Violation**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bottles of dressing **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork 45°f stored on top panel reach in cooler, recommend place in freezer or ice bath immediately.
- High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken thigh stored over bottle drink. Stored in reach in cooler on main line. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Octopus 45°f sushi cooler recommend Manager to place seafood In freezer before using sushi cooler in the front area. **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working inside prep kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed food spilled on the bottom of cooler **Corrected On-Site**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dirty dishes stored inside mop sink.
- Basic - Equipment in poor repair.Sushi reach in cooler.Door is broken.Advised operator to put ice under sushi items at sushi line.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door by exit sign.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tuna ,octopus held less than four hours at sushi station.
- High Priority - Raw animal food stored over cooked food.Raw shell eggs stored over cooked soup in upright cooler. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.Ladies restroom.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap while coolingSoup and potato salad in upright cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner by the menus.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Hand sink faucet/faucet handle in disrepair at the cooking area.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water at 117?
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Single-service articles improperly stored. Plastic forks /spoons at the front line area.
- High Priority - Chlorine sanitizer in bucket not at proper minimum strength. 400 ppm/200ppm **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Rinsed off hands without soap after touching folder with inspections.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink at the rear cooking area.
- Intermediate - Packaged food not labeled as specified by law. Sushi fish in the freezer packaged onsite in the sushi freezer not labeled.
- Intermediate - Spray bottle containing toxic substance not labeled. Label water bottle at the cooking area. Unlabeled spray bottle at the menu rack.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler by sushi line.
- Critical - No conspicuously located thermometer in cold holding unit.Sushi line.
- Observed build-up of dust on nonfood-contact surface.Filters in kitchen .
- Observed clean equipment stored on oven door. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Crab meat held more than four hours discarded by operator .
- Critical - Observed raw shell eggs stored over cooked pork in upright cooler . Corrected On Site.
- Observed towel placed under cutting board .
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base and side of back door exit by restroom.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Potato salad in upright cooler .
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.Water in kitchen .
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean tongs stored on oven door .
- Observed employee with no hair restraint.Servers' are handling soup.
- Observed gaskets/seals on cold holding unit in poor repair.Cooks' line area .
- Critical - Observed handwash sink used for purposes other than handwashing.Rice is inside handwashing sink at sushi line. Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.Sushi freezer at sushi station.
- Critical - Observed server handled dirty dishes and did not wash hands,then handled clean spoon. Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.Flour in kitchen .
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Failure to maintain invoices on premises for sushi items.
- Critical - Observed soiled material on cutting board in kitchen .
- Critical - Observed food-contact surfaces encrusted with grease soil deposits.Pots in kitchen .
- Critical - Observed handwash sink used for purposes other than handwashing.Spatula is inside handwashing siink.
- Observed nonfood-grade bottle used for food storage.Oil in cooks' line.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Operator stated that cooler was working at a temperature below 41 degrees F 10.00 a m.Ice build inside freezer
- Observed build-up of dust on nonfood-contact surface.Shelves by microwave area.
- Observed employee with no hair restraint. Corrected On Site.Servers' handling soya sauce in reach in cooler. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease deposits.Pots in kitchen.
- Observed nonfood-grade bottle used for food storage.All purpose spray bottle used to store oil in kitchen .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef in reach in cooler
- Observed residue build-up on nonfood-contact surface.Top of microwave.
- Critical - Observed soil residue in storage containers.Flour containers.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Operator has to to provide a daily log for rice,
- Critical. Observed food being cooled by nonapproved method.Food is covered.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Lettuce not washed prior to preparation. Corrected On Site.
- Observed plastic used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.Cooks' line.
- Critical. Observed food-contact surface with grease deposit.Pots.
- Critical. Observed handwash sink used for purposes other than handwashing.Rice debris inside sink.
- Critical. Hand wash sink lacking proper hand drying provisions.Kitchen . Corrected On Site.
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- 13 Employee with ineffective hair restraint.
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8/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.Oil in kitchen. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tofu held less than four hours.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi rice held less than four hours.
- Critical. Observed food being cooled by nonapproved method.Sitting on table.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Sugar on cart in kitchen.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw crab stored over soup in upright cooler.
- Critical. Observed food stored on floor.Oil in kitchen .
- Critical. Bowls with food stacked on trays ontop of each other
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop in servers' area.
- Observed employee with ineffective hair restraint.Servers'.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.Upright cooler.
- Observed clean bowls stored on plastic under prep table.
- Observed reuse of single-service articles.Chop stick in kitchen.
- Floors not maintained smooth and durable.Back door area.
- Observed holes in ceiling.Back door area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.200 ppm of chlorine.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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6/3/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.Oil in kitchen.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Octopus held less than four hours.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Pasta. Corrected On Site.
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Handling rice.
- Observed employee with no hair restraint.Servers' .
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable.Sushi mats in sushi line.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean utensils not stored inverted or in a protected manner.Spoons in kitchen.
- Observedknive stored in dirty holder in kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing.Rinse towel.
- Observed no child labor law poster.
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/30/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/25/2008 | Routine - Food | Call Back - Extension given, pending |
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